A hearty and flavorful one-pan meal with a southwestern twist, perfect for a quick and satisfying dinner.
Heat a large skillet over medium heat and add the ground beef.
Break the beef into small pieces as it cooks for even browning.
Add the chopped onion and diced green bell pepper to the skillet, cooking until softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the black beans, diced tomatoes, chili powder, cumin, and salt.
Drain and rinse the beans before adding to reduce sodium content.
Bring the mixture to a simmer, cover, and cook for 10 minutes, stirring occasionally.
Adjust the seasoning to taste during the simmering process.
Sprinkle the shredded cheddar cheese over the top, cover, and let it melt for 2 minutes.
Turn off the heat while the cheese melts to prevent overcooking.
Serve the skillet dish warm, optionally garnished with fresh cilantro or a dollop of sour cream.
Serve with tortilla chips or warm tortillas for a complete meal.
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